Macaroni and cheese is an American standby. It's full of flavor, rich and satisfying, and loved by almost everyone. The problem is that most good recipes overload themselves on dairy and saturated fat — namely in the way of cheese, butter, and cream. Years ago, I was introduced to vegan mac and cheese. Taking my first bite, I was dubious, but I'm forever a convert.
After a lot of experimenting, I've settled on a recipe that's now become a tradition in my home. In this version, cheese is replaced with nutritional yeast, butter with Smart Balance spread, and cream with veggie broth. And while it's not exactly like the mac and cheese you'll remember as a child, it's just as good — maybe even better.
Learn how to make this no-cholesterol mac and cheese after the break!
4 tablespoons Smart Balance Light spread For the topping: Makes 8 entree-size servings.
3 cups vegetable broth
1/4 cup flour
1/8 cup soy sauce
1 1/2 tablespoons garlic powder
1 tablespoon paprika
1 tablespoon turmeric
Salt and pepper to taste
1 cup nutritional yeast
1 pound cooked macaroni pasta
2 tablespoons Smart Balance Light spread
1 cup breadcrumbs
4 tablespoons Smart Balance Light spread
For the topping:
Makes 8 entree-size servings.